Caesar Salad Dressing
we can’t stop eating this at our house.

 

1/2 tsp salt
1 tsp coarsely ground pepper
1-3 garlic cloves minced (more if you use roasted garlic)
2-3 tsp anchovy paste (or 2-3 anchovies)
1-2 tsp dijon mustard
1 egg yolk
juice of half a lemon
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1/4-1/3 c vegetable or olive oil


*In your salad bowl (wooden, if you’ve got it) add the ingredients up to the vinegar in order, one at a time. After adding each ingredient, mash everything together with vim and vigor with the back of a spoon.

*Add the oil & vinegar, blending well. You can leave out the egg yolk you suspect your eggs of not being fresh, but add a little more mustard; you’ll have to work a little harder for the emulsification.

 

Recipe adapted from Bob Blumer’s The Surreal Gourmet.